These are one of the traditional offerings to Carol Singers and worse who may appear during the festive season on the door-step. Like the filling Mincemeat, they are our inheritance from the Middle Ages and pre-fridge, freezer and canned preservation.
Pastry - 4oz/125g fat (soft marge, lard, butter)
8oz/250g plain flour
1/2 - 1 tsp salt.
Mincemeat (home-made - see separate recipe or shop bought).
Method
Make the pastry by rubbing together the fat, flour and salt. When the mixture looks like fine breadcrumbs add 2-3 tbs of water and mix using a knife. Too much water and too soft a pastry means it will be tough and hard when baked. Flour the pastry board lightly and roll the pastry with quick light rolls. When scraps of pastry have to be re-rolled pile them one on top of the other and roll lightly.
Cut out the tops and bottoms of the Mince pies with a circular pastry cutter, and place in a greased patty or small cake tin. Fill with mincemeat before placing the lids on the pies. Brushing with a little milk before placing in the oven should ensure the pastry will turn a nice golden brown.
It is a good plan to leave the pastry to stand in a cool place for 15-30 minutes before baking as this helps to reduce toughness due to over-handling. Bake in a hot oven - temperature 400 d F, 200 d C Gas Mark 6. - approx 15-20 minutes.
Comment
Mince pies are delicious hot, and can be served with cream or brandy butter. If offered to eat in the fingers (as to the Carol Singers et al) offer a serviette and dust with icing sugar for a bit of "Jack Frost".
Page Created: 23rd November 2000